Salmon Fishcakes

When it gets to Friday the last thing you want is to spend ages cooking an evening meal. So today we have a recipe to make delicious, quick and simple salmon fishcakes with cabbage slaw, perfect for eating clean and enjoying a great meal without the guilt.



  • 2 Large Salmon Fillets
  • 1 Haddock Fillet
  • 2 tsp Dijon Mustard
  • 3 tbsp Chopped Chives
  • 1 Spring Onion
  • 1 tbsp Capers
  • 1 tbsp Coconut Oil
  • 1 Lemon
  • 1/2 Green Cabbage
  • 100 g Yoghurt
  • Salt and Pepper
  • 1 tbsp Chia Seeds


  1. In a food processor place the salmon chunks, haddock chunks,
    chopped chives, 1 tsp of mustard, pinch of salt, grind of pepper, chopped spring onion, lemon zest and capers, blend until combined.
  2. Roll this mixture into 4 burgers and pop them in the freezer for 5 minutes while you make the cabbage salad.
  3. To make the salad, finely cut the cabbage into slivers.
  4. Squeeze the lemon juice, 1 tsp of mustard, a pinch of salt and the yoghurt onto the cabbage and stir through the chia seeds.
  5. Take the burgers out of the freezer (make sure they are only left in there for 5 mins) and heat up your coconut oil in a pan to a medium heat, cook for 6 minutes alternating sides every minute.
  6. Serve with the cabbage slaw.